Ingredients
For the Creamy Pie
1 5 oz can Evaporated milk
1 3.4 oz box of instant lemon pudding mix, one small box
2 8 oz packages of cream cheese
3/4 cup frozen lemonade concentrate
For the Pie Crust
2 1/2 cup graham cracker crumbs
1/3 cup sugar
2/3 cup butter, melted
Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)
Instructions
- Preheat over to 350°
- For the Pie Crust
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
- In a small mixing bowl, combined 5 oz can of evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Gradually beat in pudding mixture.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
Recipe Notes
- Recipe from my co-worker, Dawn.
- You might end up with more graham cracker crust mixture then what is needed based on how thick you like your crust.
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